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The BEST Kale Salad (with Lemon Miso Tahini Dressing)

5 from 6 votes
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Servings 2

Ingredients
  

  • 2 cups chopped kale (~ 4-5 stems of curly kale)
  • ½ an avocado
  • 1 tsp nutritional yeast optional
  • sliced almonds

Lemon Miso Tahini Dressing

  • 1 tbsp lemon juice
  • 2 tbsp tahini
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • 1 tsp white miso
  • 2.5 tbsp water *adjust according to your liking

Crispy Chickpeas

  • 1 cup canned chickpeas
  • 1 tsp smoked paprika
  • ½ tsp tamari
  • light drizzle of olive oil

Roasted Sweet Potatoes

  • ½ tbsp curry powder
  • ½ tsp red chili powder
  • sea salt
  • ¼ tsp black pepper
  • light drizzle of olive oil

Instructions
 

  • Preheat the oven to 425 F.
  • Chop kale and massage it with your hands in a little olive oil, nutritional yeast, sea salt, and lemon juice. You can go ahead and use the kale as is too, but massaging it is recommended for the softest texture and least bitterness.
  • For the dressing, simply mix all the ingredients in a small bowl: lemon juice, tahini, garlic powder, paprika, white miso, and 2-3 tbsp water until you're at desired texture.
  • Next, rinse the chickpeas and chop the sweet potatoes into 1-inch cubes. Mix the sweet potatoes with curry powder, red chili powder, sea salt, pepper, and olive oil. Mix the chickpeas with smoked paprika, tamari, and olive oil. Put the sweet potatoes and chickpeas on a baking sheet and roast for 20-25 minutes. Toss once at 12 minutes.
  • Assemble the salad. Start with massaged kale, then add the chickpeas, sweet potatoes, avocado, and almonds. Finish off with the lemon miso tahini dressing.